In a food processor, combine the almond flour and pumpkin seeds, pulsing until finely ground, about 20-30 seconds.

Add the pumpkin puree, maple syrup or honey, pumpkin pie spice, vanilla extract, and a pinch of salt. Process until well blended and smooth.

Check consistency; if too wet, mix in more almond flour. Roll tablespoon-sized portions into balls resembling golf balls.

Transfer rolled balls to a parchment-lined tray and freeze for 30 minutes.

Melt dark chocolate in a microwave-safe bowl in 20-30 second intervals, stirring until smooth.

Dip each truffle into the melted chocolate and return to tray, ensuring excess chocolate drains off.

If desired, sprinkle crushed pumpkin seeds or sea salt over truffles before chocolate sets. Refrigerate to let chocolate firm.

After an hour, ensure chocolate is set. Serve chilled or at room temperature.